Kitchen Sink Vegetable Soup

About a month ago I joined a vegetable coop, Bountiful baskets.  http://www.bountifulbaskets.org

The produce is just wonderful. I picked up my second basket today. When I went to put it in the refrigerator, I noticed that I had a lot of "leftovers". So, I pulled it all out. Put all of the new stuff in and began chopping. I used my spiral and slice and easy slicer. Made the work pretty fast.

http://new.pamperedchef.com/pws/tkennedy/product/1136

So, here is my recipe for Vegi soup and left over chicken. Enjoy!!

In a stock pot, heat 4 quarts water

3 leeks
4 stalks celery
3 bunches green onions
5 carrots
5 stalks Bok Choy
1 head garlic
3 russet potato
1 gold potato

Chop the leeks and green onions. Use a mandoline or spiral and slice for all of the other Vegis. By slicing very thin, reduces cooking time.

Bring to a boil.

Add:
1 tsp pepper
1 tsp onion powder
1 tsp garlic salt
1 tsp salt

Allow to simmer for 20 minutes. Use a stick blender and blend until it is just chunky.

I added two cooked chicken breasts, cut into chunks.

Serve. Yum!!

Orange vinergarette salad dressing

Kennedy Kitchen Creations
By
Tanya Kennedy

I am on a diet. Not a bad diet. In terms that I have to count calories or weigh my food. But a diet all the same. The first three days are like a purification phase. Imagine this: purifying with 2-3 pounds of meat a day!!! Seriously. I can have most green raw Vegis. They must be raw. And an orange. Yes. An orange.  I can also have vinegar and oil salad dressing. So, I have concocted a little vinergarette that takes the edge off of the vinegar. Guess what the main ingredient is?? Enjoy.

1 orange squeeze every single bit of juice out of it that you can. I even scrapped the pulp out and used that too.

1/4 cup olive oil
1/4 balsamic vinegar
1/4 tsp black pepper
1/4 tsp cayenne pepper
Juice from the orange

Combine well. Serve.